Author Archives: Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

Couscous Morouscous Salad

Originally posted on CHEF DAVIES-TIGHT™ :
COUSCOUS MOROUSCOUS (salad) Rosemary, turmeric and cumin (or caraway) seasoned Israeli couscous mixed with shredded hard tofu, veggie dogs and cabbage. Raw onion and green pepper with lots of herbs and spice. Toss it all with a Red or Yellow Morouscous Sauce – Bleu cheese dressing and Umami Black Garlic…

Sweet Pickle Cream

The delicious taste of a sweet bread & butter pickle in a cream – no pickles added, just the juice of that which you normally discard. Heaven in a toss-away! Use as a substitute A-F mayo served cold, or a topping or dipping sauce – served warm. Or, dilute some of it with water and/orContinue reading “Sweet Pickle Cream”

Impossible Burger Back @ Tick Tock Tavern

First they had it, then they didn’t. Not enough sales they claimed. @ Tick Tock Tavern. Then they got it in again. This time I was there. Actually, this Impossible burger tastes and textures more like the Burger King Burger.

New Menu Vegan @ Brothers Lounge

Steve and I selected three of the new Vegan menu items at Brothers Lounge, the first being FRIED PLANTAINS. We had no idea what to expect. I’ve never tasted a plantain, but heard they were denser than a banana with less of a banana flavor, more vegetable-like than fruit-like – more of a potato texture.Continue reading “New Menu Vegan @ Brothers Lounge”

Gluten-Free Ricecrumbs

GLUTEN-FREE RICECRUMBS Tired of the same old breadcrumbs made from bread? Want something with a little more crisp, a little more air, a little more stable? Try these easy delights wherever you use breadcrumbs. Don’t leave them out on the counter too long – you’ll be snacking on them!! Makes 3 cups

Home Fries and JUST EGG Omlet

HOME FRIES AND JUST EGG OMLET Perfect for restaurant fare. Holds up well. You heard of putting chopped scrambled egg in fried rice? Well, as I was going to do that I noticed some diced potatoes in the pantry, so went with them instead. Decided to use only salt, pepper and rosemary for seasoning and likedContinue reading “Home Fries and JUST EGG Omlet”

The Perversion Of Food

The Perversity Of Food What’s your lean? Where’s your marble? Why does it always have to be Chicken Parmesan? All you can do is copy?  Where’s your imagination? Somebody locked you into their culinary demands that never can be changed? What is this all about? Prey or pray tell? Mamma or government. Spread your culinaryContinue reading “The Perversion Of Food”

Undressing A Bottle

Now this is the way to undress a bottle – perfect label remover. Some labels remove easily, most don’t. I like to reuse my containers and why not, I paid for them. But label removable can be so difficult it’s not worth the time. Pick an edge and start peeling, just like that, easy asContinue reading “Undressing A Bottle”

Mac And Cheeze Collards @ The Marriott

Originally posted on ANIMAL-FREE SOUS-CHEF PRIME CONTENT™ NEW:
MAC AND CHEEZE COLLARDS? Why serve collard greens as a side dish to mac and cheese? Why not put them together in one dish? Sounded good to me and tasted even better! Boil the collards, make the sauce, boil the macaroni, then mix them together with vegan…

Boiled Mushrooms Plus Green Olive Topper

Boiled Mushrooms Plus Green Olive Topper Top your favorite pasta and red sauce dish with these succulent animal-free morsels textured by nature to satisfy one’s appetite with plants and fungi – the perfect chew. From an evolution stance, to keep one from eating the young of unprotected species. To facilitate the thriving part of living. DesignedContinue reading “Boiled Mushrooms Plus Green Olive Topper”

Lily’s Vegan Smoked Duck ala Sharon

Lily’s Vegan Duck ala Sharon Does it taste and texture like animal duck? I never had animal duck, so dunno. Steve used to order Peking Duck whenever we went Chinese if it was on the menu. One thing I do know is it wasn’t gamey. Tender, delicious, seasoning appropriate for duck. Subtle, should please allContinue reading “Lily’s Vegan Smoked Duck ala Sharon”

Beyond Sausage Old-Style Spaghetti Sauce

Originally posted on ANIMAL-FREE SOUS-CHEF PRIME CONTENT™ NEW:
BEYOND SAUSAGE OLD-STYLE SPAGHETTI SAUCE Thin spaghetti topped with peppers and onion stewed tomato sauce seasoned with garlic, fennel, and Italian herb blend. Further flavored with plant parmesan cheese and white wine! Topped with BEYOND MEAT Italian Sausage and Follow Your Heart plant parmesan! Traditional old-style tastes…

Sweet Mustard Hot Dog Ratatouille

Originally posted on ANIMAL-FREE SOUS-CHEF PRIME CONTENT™ NEW:
SWEET MUSTARD HOT DOG RATATOUILLE Fresh cubes of eggplant, zucchini and yellow squash tossed with a special seasoning blend. Sweet red pepper, shaved onion, soaked sun-dried tomato strips with fresh ginger sticks and garlic add-ons. All marinated in a sweet sour celery dressing made from the tomato…

Fruit And Nut Crumble

Originally posted on ANIMAL-FREE SOUS-CHEF PRIME CONTENT™ NEW:
FRUIT AND NUT CRUMBLE You’ll find lots of uses for this fruit and nut crumble over the holidays and through the year. It’s a nutrient dense addition to just about any dish. Another great topper to enhance soup, salad, sandwich, hot cereal or toss with pasta, top…

AFC VS ARBY’S CARROT HOT DOG CHALLENGE

Originally posted on ANIMAL-FREE SOUS-CHEF PRIME CONTENT™ NEW:
AFC VS ARBY’S CARROT HOT DOG CHALLENGE If Arby’s can make a hot dog/sausage look like a carrot, then The Animal-Free Chef can make a carrot look like a hot dog, but also taste and texture like a hot dog. Recall that Arby’s didn’t make a sausage…

Green Olive Chif (fon)

Originally posted on ANIMAL-FREE SOUS-CHEF PRIME CONTENT™ NEW:
Basically we’re looking at an olive paste with liquid added, from the jar and the tap. A little sweet, a little smoke, black pepper and processed with my ole standby, guar gum – makes a beautiful thick! Makes about 3 cups 10 oz. jar sm. pimento stuffed…

Want to serve your Guests Prime Meat? Go Beyond

Originally posted on ANIMAL-FREE SOUS-CHEF PRIME CONTENT™ NEW:
Just follow the directions on the package. I use a little extra virgin olive in which to pan-fry over medium heat in a non-stick skillet, but cast iron or other metals are good as well. Some juices will release in the pan. I haven’t made a gravy…

AFC Macaroni At The Ritz

Originally posted on ANIMAL-FREE SOUS-CHEF PRIME CONTENT™ NEW:
AFC Macaroni At The Ritz Everybody loves macaroni and cheese. It’s an easy dish to do stove-top for hotel guests. Uptick it with some imagination and voila, a recipe for success! Present home-style in a bowl garnished with dill weed and shaker parm by Go Veggie, or…

Air Frying Tater Tots

Steve bought tater tots a while back. Little did I know the first food I try on my new air fryer would be those. Since most tater tots are crispy outside, and I’m the one with sensitive gums that have no back chewing teeth, I cooked half of them a shorter time, then crisped theContinue reading “Air Frying Tater Tots”

High Protein Tofu Sandwich – summer is in the house!

High protein tofu planks pan-fried and seasoned. Served on thick, whole grain deli bread, spread with mustard-mayo mix to taste, piled with green leaf lettuce, fresh cut ripe tomato, shaved sweet onion. You can’t beat the fresh taste of a simple fresh veg sandwich. Add a high quality seasoned protein source and you double theContinue reading “High Protein Tofu Sandwich – summer is in the house!”

Chef Sharon Buys A Chefman Air Fryer

@149.00$ plus tax and free shipping it was for my needs the best buy for the quality. There were so many to choose from on amazon.com, it took me a day to research it all.

Wahlburgers adjacent to JACK CASINO – review

You can be sure I will not return. Vegan bun or not, which nobody knew what the bun contained anyway. I figured I’d eat it plain. Yes, vegans do go out to eat with friends at animal-eating and animal-serving establishments.

JUICY CHEW RICE

How does a juicy chew sound? I didn’t know until I ad-libbed this rice one morning wanting something other than plain for a change of pace. Was I ever surprised. RICE? JUICY ON THE CHEW? You betcha’ and loving it all the way till gone!! Rice? Why make rice like everybody else? Don’t you thinkContinue reading “JUICY CHEW RICE”

Crab Boil Tofu

CRAB BOIL TOFU You know the spice blend that restaurants use to cook shell fish primarily? Well, why not do the same with tofu? Opening the bag and pouring some of it into the water nearly choked me. Big reaction. Guess I breathed some of it in. Use CAUTION when using Crab Boil Spice. OtherwiseContinue reading “Crab Boil Tofu”

Eulogy From Queen Eli To Chef Davies-Tight

Eulogy from Queen Elizabeth I asked for a message and this is what she wrote. For restaurant, food services and home chefs: 1-  No nail polish in the kitchen. It hides clean or dirty nails. 2-  Now that it’s 2022, no fake nails in the kitchen. 3-  If you’re wearing anything that can fall offContinue reading “Eulogy From Queen Eli To Chef Davies-Tight”

Mushroom Veggie Pizza Topping

When I was young, we lived in an Italian neighborhood. Back then there were no raw items on the pizza. The mushrooms were canned and the onions and peppers sauteed. Years later when pizza became more of a fast food, the veggies were applied to the pizza raw. They also used a lot more oil.Continue reading “Mushroom Veggie Pizza Topping”

My Friends Restaurant

Well, they got rid of the Impossible Burger, but they still serve hummus, any way I like it. A side of Greek olives, barbecue sauce and cucumber slices.